13/4cups flour
1teaspoon plus 3 tablespoons ground cinnamon
11/2cups plus 2/3 cup skin-on whole almonds, toasted (see Note)
11/2cups superfine sugar
1tablespoon finely grated orange zest (from 1 large orange)
2large eggs
2teaspoons baking powder
Juice of 1/2 lemon
These are delicate, crunchy and full of almond flavor.
Make ahead: The cookies can be stored in an airtight container at room temperature for up to 1 week.
Preheat the oven to 350 degrees. Line 1 or 2 baking sheets with parchment paper or silicone liners.
Whisk together the flour and 1 teaspoon of the cinnamon in a mixing bowl. Chop 11/2 cups of the almonds, then add them to the bowl along with 1 cup of the superfine sugar and all the orange zest, mixing until well incorporated.
Turn the mixture out onto a clean work surface; make a well in the center and break the eggs into it. Use a fork to beat them lightly, then add the baking powder and squeeze in the lemon juice, mixing in more of the dry ingredients until they are all combined to form a slightly sticky, thick dough.
Whisk together the remaining 1/2 cup of superfine sugar and 3 tablespoons of cinnamon in a medium bowl. Cut each of the remaining 2/3 cup of almonds in half.
Divide the dough into 35 equal portions; roll each one into a ball, then coat in the cinnamon sugar, spacing them at least 1 inch apart on the baking sheets. Gently press a toasted almond half in the center of each one. Bake one sheet at a time for about 10 minutes or until golden brown. Transfer the cookies to a wire rack to cool completely; repeat to bake the remaining cookies.
Note: Toast the almonds in a 325-degree oven for 10 to 12 minutes or until fragrant and lightly browned. Cool completely before chopping.
Makes 35 small cookies.
Nutrition 5/8 Per cookie: 120 calories, 3 g protein, 16 g carbohydrates, 5 g fat, 0 g saturated fat, 10 mg cholesterol, 0 mg sodium, 1 g dietary fiber, 10 g sugar
Adapted from “Italian Cooking School Desserts,” from the Silver Spoon Kitchen (Phaidon, 2015).
— The Washington Post
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